Culinary Books

About Books:

See the International Association of Culinary Professionals 2011 Cookbook Awards: Culinary Classics Book Awards by International Association of Culinary Professionals

The following were given top awards:

"A Book of Mediterranean Food” Elizabeth David
"On Food & Cooking" Harold McGee
"The Classic Italian Cook Book" Marcella Hazan
"Mastering the Art of French Cooking" (2 volumes) Julia Child, Simone Beck, Louisette Bertholle
"Joy of Cooking" Irma S. Rombauer and Marion Rombauer Becker

IACP 2011 cookbook awards

More Awards from James Beard Foundation:

James Beard Foundation Book Awards

More books:

The International Who's Who of Chefs
James Beard Celebration Cookbook, the International Association of Cooking Professionals Cookbook
Zagat Restaurant Guide
Michelin Guide

More Cook Books:

Hazen's 30-Minute Pasta Website and Cooking Tips for 30-Minute Pasta
"Japanese Cooking: A Simple Art" by Shizuo Tsuji

Culinary Text Books for Professional or Home Cooks on culinary technique:

Jacques Pepin "Complete Techniques"
Julia Child "The Way to Cook" or "Mastering the Art of French Cooking"
Ann Willan "La Varenne Pratique" Classic European technique
"The Professional Chef" textbook of the Culinary Institute of America
"On Cooking: A Textbook of Culinary Fundamentals" by Sarah R. Labensky; also "On Baking"
Harold McGee "On Food and Cooking: The Science and Lore of the Kitchen"
Karen Page "The Flavor Bible"
James Peterson "Cooking"
"Professional Cooking" by Wayne Gisslen

Top Baking Books

• Professional Baking 4th Edition by Wayne Gisslen
• Baking Technology, Bread Baking AIB – Volume 1
• The Bread Bakers Apprentice by Peter Reinhart
• Modern French Pastries by Yves Thuries
• Chocolate Obsession by Michael Recchiuti

Culinary Magazines:

Veg News
Italian Cooking and Living Magazine
Food and Wine
Gourmet
Bon Appetit

About Online Magazines and Information:

Once a month free nutrient information on Ingredient of the Month - free online articles.

Sizzle ACF's Online Free Magazine

Epicurious

Gourmet Live's 50 Women Game-changers List Influential women in the food industry

The Smithsonian Magazine The Smithsonian's article of Recommended Summer Reading for food lovers for 2010 Culinary Books List 2010 and the 2011 list: Food Books which features "Medium Raw" by Anthony Bourdain and "Blood, Bones and Butter" by Gabrielle Hamilton - her route to becoming a famous chef.

Culinary TV:

TV Food Network

TV Food Network's The Bobby Flay Show

Important Culinary School Information:

Certified Professionals:

CCP Certified culinary professional

ACF Recommended Books

American Personal and Private Chef Association

Occupational Information Network: Tool for Career Exploration

Bureau of Labor Statistics Must read page on choosing schools and career information.

Culinary School Books:

There are also books about what it is like to be in culinary school:

Welcome to Culinary School Daniel Traster - publish date 2009

101 Things I Learned in Culinary School Louis Eguaras, Chef Le Cordon Bleu program - learn what it is like to go to cooking school.

The Making of a Chef by Michael Ruhlman

Under the Table Katherine Darling tells about her experience at the French Culinary.

Please verify all information for Culinary Books. We do not give opinion or advice and are not responsible for 3rd party referrals--please do your own private research.

Also read "How to Choose a Culinary School"

Return from Culinary Books to Culinary-Schools-Bestguide home page